Rib Eye part three…Yes it’s true, it’s the rib eye that won’t die. Whipped up some steak and cheese subs for lunch. Wait til you see what I do with the extra italian sausage I grilled along with the ribeye tomorrow!
Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
4 hamburger buns, toasted (you could use sub rolls, but I only had hamburger buns in the house)
1 leftover rib eye steak, sliced thin
1 T olive oil
1 onion, sliced
8 0z mushrooms, sliced
S&P
4 slices provolone cheese
Leftover Jack Daniels glaze (see Rib Eye Recipe)
In a small skillet heat olive oil over medium high heat. Add onions and mushrooms and saute until soft. Season with S&P. Remove from pan and pile up on bottom slice of your toasted hamburger bun.
Add steak to the hot pan. Cook for about 3-4 minutes until mean has heated through. 
Top with provolone cheese and allow cheese to melt for a minute. Top the mushrooms and onions with steak and cheese. Drizzle with Jack Daniels glaze (or ketchup if you’re like my kiddos) and top with bun.
Viola, meal 3 is served.
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Rib eye is such an amazing cut of meat. So tender and juicy. Quite versitile as well. Great sandwich idea. Cheers!
Oh my…this looks delicious!!! Thanks for sharing!
I just started my diet and I am SO hungry – I want your Steak and Cheese Sangies NOW!I’m off to find out about that glaze – surely, if it is totally delicious, it has no calories? Right?
Love it! Yum! I never liked mushrooms until recently!
Another dish my husband will love love love!! He’s the red meat eater in the family. Thanks for sharing!
I’d just make it without the mushrooms. I don’t like mushrooms.
Yumalicious! My family would flip…I can always use a good recipe…Looking forward to exploring more and more and more!
Oh yum! That looks delicious!